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Fresh Crab Wonton Nachos with Sweet Chili Aioli Recipe

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4 from 6 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

Fresh Crab Wonton Nachos with Sweet Chili Aioli is a delightful appetizer combining crispy baked wonton chips topped with fresh lump crab, melted Monterey Jack cheese, sweet corn, and scallions, all drizzled with a tangy and spicy sweet chili aioli. This flavorful dish offers a perfect blend of crunch, creaminess, and zest, making it an ideal snack or party food that comes together quickly in under 30 minutes.

Ingredients

Wonton Chips

  • 24 wonton wrappers
  • Avocado oil spray (or lightly brush with olive or avocado oil)
  • Salt, to taste

Wonton Nacho Toppings

  • 8 oz fresh lump crab
  • 6 oz grated Monterey Jack cheese
  • ½ cup fresh corn kernels (from roughly 1 large ear of corn)
  • ¼ cup scallions, chopped
  • Salt, to taste

Sweet Chili Aioli

  • ⅓ cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 1 teaspoon sriracha hot sauce
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • Lime wedges, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking.
  2. Prepare Wonton Chips: Cut the wonton wrappers into triangles by slicing each wrapper diagonally in half. Arrange them evenly on the prepared baking sheet.
  3. Season and Bake Chips: Generously spray the wonton triangles with avocado oil spray to help them crisp up and sprinkle salt evenly over. Bake in the oven for 5-7 minutes, tossing them gently halfway through, until they turn lightly brown and crisp.
  4. Prepare Toppings: While the wonton chips are baking, gather and prepare all remaining ingredients—the fresh lump crab, grated Monterey Jack cheese, corn kernels, and chopped scallions.
  5. Layer Nacho Toppings: Once the chips are crisp, spread the fresh crab, grated cheese, corn kernels, and scallions evenly over the chips on the baking sheet. Lightly sprinkle with salt for seasoning.
  6. Melt Cheese: Return the baking sheet to the oven for another 5 minutes or until the cheese melts and becomes gooey, indicating that the nachos are hot and ready.
  7. Make Sweet Chili Aioli: Meanwhile, combine mayo, sweet chili sauce, sriracha hot sauce, and lime juice in a small bowl. Mix well until smooth and creamy.
  8. Finish and Serve: Remove the nachos from the oven and drizzle the sweet chili aioli evenly over the top. Garnish with fresh chopped cilantro and lime wedges. Serve immediately while warm for the best flavor and texture.

Notes

  • For crispier chips, ensure you toss the wonton triangles halfway through baking for even browning.
  • You can substitute lump crab with canned or imitation crab if fresh is unavailable, though fresh provides the best flavor.
  • Adjust the sriracha quantity in the aioli to control heat level according to preference.
  • Serve immediately to avoid the chips becoming soggy from the toppings.
  • Keep lime wedges on the side to add a fresh citrus zing to each serving.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/fresh-crab-wonton-nachos-with-sweet-chili-aioli-recipe/